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Cocoanut and Pineapple Salad

Drain the contents from a can of pineapple. Lay the slices of pineapple on crisp lettuce leaves on salad plates, fill the centers with cream cheese seasoned with paprika; garnish with strips of pimentos and heaps of Dromedary Cocoanut. Serve with the following dressing:-Heat the juice from the can of pineapple with three tablespoons of vinegar and bring to boiling point. Mix one tablespoon of flour with a pinch of salt and one-half cup of sugar and beat in two yolks of eggs mixed with two tablespoons of water. Stir into the hot liquid and cook until it thickens.